Pumpkin Chocolate Chip Cookies from The City Skillet

It's fall, and fall means pumpkin-flavored everything. It starts with the pumpkin spice lattes, but soon creeps into products that have no business bring pumpkined: pumpkin spice Pringles, pumpkin spice gum, pumpkin spice body wash?! No no no. Too much.

I'm not a huge fan of the pumpkin takeover, but I do have a few pumpkin foods that I look forward to every year. These pumpkin chocolate chip cookies are a yearly tradition in my house. Every fall I make them, and usually a few more times throughout the holiday season.

They don't follow my usual crispy but chewy cookie preference, having more of a cake-like texture. Light and fluffy, with fall spices, bittersweet chocolate, and a hint of citrus from some orange zest, these cookies have well-balanced fall flavors. Whether you're a pumpkin lover or hater, give these cookies a try. 

 
Pumpkin Chocolate Chip Cookies from The City Skillet
Pumpkin Chocolate Chip Cookies from The City Skillet
 
Pumpkin Chocolate Chip Cookies from The City Skillet
 

Pumpkin Chocolate Chip Cookies

makes three dozen cookies

Ingredients

  • 1/2 cup (1 stick) of butter, softened
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup (half a can) pumpkin puree
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 cup semi-sweet chocolate chips
  • Zest from one orange (about one heaping Tbsp)

Directions

Preheat the oven to 375º F. Line a baking sheet with parchment paper.

In a KitchenAid or large mixing bowl, cream butter and sugar until light and fluffy, about one minute. Add vanilla, egg, and pumpkin puree and mix until combined. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. On the stir setting (or lowest setting), gradually add the dry ingredients to the wet until combined. With a rubber spatula, stir in the chocolate chips and orange zest.

Using a cookie scoop or a metal spoon, scoop evenly sized amounts of dough (about 1 Tbsp) onto the parchment paper, about one inch apart. You can actually put the scoops fairly close to each other. These cookies don't spread out much, as you can see in the photos above. 

Bake for 10-12 minutes, until the tops start to lightly brown. To store, I've found the best way is in a ziploc bag with small holes poked throughout. If you restrict all the air, they get too moist and sticky. A little bit of air helps them maintain their texture.

 

adapted from this recipe by Lucy Randall

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